Pizza Romano


(0 votes) 0 0

This recipe makes a simple yet delicious cheese pizza with mushrooms and marjoram leaves.

Shared by


  • Dough:
  • 3 1/4 C. all-purpose flour
  • 1 Tbs. sugar
  • 1 1/2 tsp. salt
  • 1 package Fleischmann's Rapid Rise Yeast
  • 1 C. water
  • 2 Tbsp peanut oil
  • Topping:
  • 1 (15 oz.) can crushed tomatoes
  • 1/2 C. freshly grated Romano cheese
  • 1 Tbsp peanut oil
  • 1 tsp. dried marjoram leaves
  • 1/8 tsp. ground black pepper
  • 2 C. sliced fresh mushrooms

Our Readers Also Loved


In large bowl, combine 2 C. flour, sugar, undissolved yeast, and salt. Heat water and peanut oil until very warm (120 to 130 F). Gradually stir into dry ingredients. Stir in enough remaining flour to make stiff dough. Turn out onto floured board. Knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half. Shape each half into a ball. Roll each into a 12-inch circle. Place on 2 greased baking sheets; form a standing rim by pinching the edge of the dough. Prick dough with fork; let rest 10 minutes. Bake at 450 F for 8 minutes. Remove from sheets; place on wire cooling racks. Spread topping evenly on each pizza crust. Sprinkle with mushroom. Bake on wire racks at 450 F for 12 to 14 minutes or until done. Cool slightly; cut into slices and serve.

Makes 2 (12-inch) pizzas

Back of the Box Recipes.

Around The Web